(thick!) Raw Milk Yogurt

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Note from Shannon: Please welcome Erin Gaines, CFH Customer Service Representative and Cultured Kitchen-Keeper.

Raw milk yogurt can be a tricky feat! Because it is not heated to 160+, the proteins in the milk are not denatured and cannot coalesce into a thicker yogurt. The milk will usually turn to yogurt, but it won’t be the thick creamy stuff you see at the store. It will be much more like a drinkable yogurt.

I already make kefir, so when I make yogurt, I want a thick creamy product! I love making yogurt by heating my raw milk to 180 and letting it cool to 110 before adding my culture. This make a delicious creamy yogurt that everyone in my family loves. But sometimes I get in the mood to keep my raw milk raw and vital. So this is the recipe I use!

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Erin Gaines

Erin Gaines

Erin Gaines is a Nutritional Therapist and a stay-at-home mom to two beautiful babies. My favorite cultured foods are milk kefir and sauerkraut. I feel these are the easiest and most versatile cultures. I have taught many classes on fermenting kefir, veggies, and kombucha. Before I was a mom, I owned my own company selling sauerkraut, kefir, and lacto-fermented condiments.

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Gluten-Free Rice and Blue Corn Pancakes (soured with water kefir)

4th of July Pancakes!

Note from Shannon: I am pleased to bring the voices of our lovely contributors to this space every Tuesday. Please welcome Erin, Cultures for Health Customer Support Representative and Cultured Kitchen-Keeper.

This recipe is adapted from one in ‘The Art of Gluten Free Sourdough Baking‘ by Sharon Kane. It takes a while to make, but I actually really love feeding it daily and then having the reward of deliciously sourdoughy pancakes on Saturday morning!

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Erin Gaines

Erin Gaines

Erin Gaines is a Nutritional Therapist and a stay-at-home mom to two beautiful babies. My favorite cultured foods are milk kefir and sauerkraut. I feel these are the easiest and most versatile cultures. I have taught many classes on fermenting kefir, veggies, and kombucha. Before I was a mom, I owned my own company selling sauerkraut, kefir, and lacto-fermented condiments.

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My favorite fermentation tools

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Note from Shannon: I am pleased to bring the voices of our lovely contributors to this space every Tuesday. Please welcome Erin, CFH Customer Service Rep & cultured kitchen-keeper.

I like to keep things simple. Although I do love my kitchen gadgets, I don’t like them hanging out on my counter at all times. Okay… that may be  a lie… my husband doesn’t like them hanging out on the counter at all times.

Luckily, most fermentation is simple and pretty on the counter! With just a few key items, you can have a fermentation party on your counter top without having to have (too many) specific tools for each type of product.

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Erin Gaines

Erin Gaines

Erin Gaines is a Nutritional Therapist and a stay-at-home mom to two beautiful babies. My favorite cultured foods are milk kefir and sauerkraut. I feel these are the easiest and most versatile cultures. I have taught many classes on fermenting kefir, veggies, and kombucha. Before I was a mom, I owned my own company selling sauerkraut, kefir, and lacto-fermented condiments.

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